Scallion White and Perilla Leaf Tea
Ingredients
- Perilla leaf 6–10g (fresh or dried)
- Scallion white 1–3 (with roots preferred)
- Ginger 2–3 slices (optional; often included)
Principle
Perilla leaf is warm and pungent—releases exterior, dispels cold, moves qi and harmonizes stomach; scallion white is acrid-warm—opens nasal passages and disperses surface cold; ginger adds warm dispersing action. For wind-cold binding the exterior and lung qi not spreading—pungent warmth to release cold and reopen nose and surface.
Effects & uses
Supportive care for early wind-cold: headache, stuffy nose, clear runny nose, chills, cold limbs; also a warm drink right after catching chill.
Method
- Rinse perilla; rinse scallion, cut into short sections (keep roots if possible); slice ginger if using.
- Boil scallion (and ginger) in water over high heat.
- When boiling, add perilla; simmer 2–3 minutes on low and stop—do not overcook perilla or volatile oils are lost.
How to use
- Drink hot; may sip through the day like tea.
- Avoid wind after drinking; rest under covers; mild sweat is fine.
- Stop when symptoms ease; not for long-term use.
Caution
Do not use for wind-heat (sore throat, yellow phlegm, dry mouth, fever outweighs chills). Use with care for yin deficiency with heat or qi deficiency with sweating; allergy to perilla, scallion, or ginger; pregnancy— consult a clinician; sensitive stomachs may get loose stools. Food therapy only; seek care if severe or no improvement in 2–3 days.
Source
Compiled from External Medicine of TCM “perilla–scallion decoction,” Jisheng Fang scallion–ginger juice approach, and public dietary sources on boiling perilla, scallion, and ginger.